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Strawberry-Orange Butterfly Biscuits

  • Prep 20 min
  • Total 40 min
  • Ingredients 8
  • Servings 8

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
3
tablespoons strawberry preserves
Grated peel of 1 medium orange (1 to 2 tablespoons)
1
heaping tablespoon coarse white sparkling sugar
1/2
cup whipping cream
2
teaspoons granulated sugar
1/4
teaspoon vanilla, if desired
1 1/2
pints (3 cups) fresh strawberries, sliced
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit
Calories from Fat
100
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Choose your favorite flavor of preserves to layer in these biscuits.

Regular granulated sugar can be substituted for the sparkling sugar.

Directions

  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers; spread about 1/2 teaspoon preserves between layers, then put biscuits back together. Pinch edges together to seal. Cut biscuits in half. Place 2 halves on cookie sheet with round edges overlapping slightly to look like butterfly; press together where round edges touch. Make 7 more butterfly biscuits.
  • 3 Spread remaining preserves on tops of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling sugar.
  • 4 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
  • 5 Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in granulated sugar and vanilla.
  • 6 To serve, arrange strawberry slices on tops of butterfly biscuits for wings; pipe whipped cream to form body and antenna of each butterfly.

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